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. 2012 Aug 17;17(8):9900–9911. doi: 10.3390/molecules17089900

Figure 1.

Figure 1

Changes in volatile compounds of milk. (A) Hexanal and 2-heptanone in different processing conditions of milk during the production of milk powder and (B) their differences on 3 and 6 months of storage; (C) Octanal and 3-octen-2-one in different processing milk during the produce of milk powder and (D) their differences on 3 and 6 months of storage. RM: raw milk; HM: heated milk; RMC and HMC: the concentrated milk of RM and HM; RMP, HMP, RMCP and HMCP: the milk powder of RM, HM, RMC and HMC; 40 and 50: concentration temperature (°C); 160 and 190: drying temperature (°C); 0 M, 3 M and 6 M: storage time (months).